Tsubozuke Pickles

Today, and February 2nd annually, is Tsubozuke Pickles Day (つぼ漬の日). The reason for the chose of February 2nd for the anniversary is that the "2‑2” when said in English resembles the “tsu" and "zu” of Tsubozuke. But also because this time of year coincides with the availability of sun-dried daikons.

Tsubozuke is a style of Japanese pickles where ingredients are marinated in a large earthenware jar (tsubo) for an extended period, allowing the flavors to deepen and concentrate. Tsubo 壺 equals jar, crock, earthenware vessel and zuke 漬け means pickled or marinated. There are many different pickling methods used in Japan. But what makes tsubozuke distinct is the type of container used and the longer period of marination. 

Reportedly tsubozuke is particularly associated with Kagoshima. And I believe sometimes they are called Yamagawa-zuke after an area that is known for producing this type of pickle. Do you make your own pickles? Have you tried tsubozuke?